Makes as many as you want

Ingredients

Your favorite greens (Good choices: Romaine or butter lettuce, arugula, baby spinach)

10 inch whole wheat or veggie tortillas

Garlic herb soft cheese spread( like Boursin) or goat cheese

Dried cranberries

Left-over turkey or deli meat roast turkey, thinly sliced or shredded

Instructions

1. Tear or cut lettuce of choice (no need to cut arugula or spinach). Set aside until ready to use.
2. Spread cheese on one side of each tortilla and sprinkle with dried fruit of choice. Arrange turkey slices on top of that. Top with greens. Salt and pepper to taste.
3. Roll up and adhere seams where tortilla comes together with a bit of cheese spread if needed to keep shut. Wrap in plastic wrap and place in fridge until ready to use or up to 4 hours.
4. Slice diagonally into halves or thirds and serve.

Serves 2

Ingredients

1 cup canned pumpkin

Maple syrup or honey, to taste

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

1 cup nonfat plain Greek yogurt

1 cup granola (your favorite kind)

Dried cranberries or chocolate chips optional garnish

Instructions

• In a medium-sized bowl, mix together the pumpkin, sweetener of choice, and pumpkin pie spice and vanilla until combined.

In two small glasses or bowls, scoop some of the pumpkin mixture into the bottom. Top with Greek yogurt, granola, sweetener of choice and more of the pumpkin mixture.

Ingredients

16 ounces penne pasta, cooked

1 -8 ounce package cream cheese, cubed

3/4 cup milk

1/4 cup Grated Parmesan Cheese

1/4 cup butter

1 cup canned pumpkin

Dash ground nutmeg

Salt and pepper, to taste

1/ 2 cup toasted pumpkin seeds

Instructions

• Combine cream cheese, milk, Parmesan and butter in a microwave safe bowl and heat on low 1 minute at a time, stirring in between until cream cheese is melted and mixture is well blended.
• Stir in pumpkin and seasonings. Heat at 1 minute intervals, stirring in between until completely warm.
• Place cooked pasta in a microwave safe bowl, drizzle with a little olive oil and reheat for 30 seconds to 1 minute. Add cream cheese / pumpkin sauce, toss to coat top with pumpkin seeds and serve.

.

Ingredients

6 cups baby spinach

1 Granny Smith apple, thinly sliced

1/3 cup pomegranate arils

1/3 cup dried cranberries

1/3 cup crumbled goat cheese or any white cheese

1/4 cup olive oil

1/4 cup apple cider vinegar

1 lemon or orange, juiced and zested

1 tablespoon honey

1 tablespoon poppy seeds

Instructions

• To make the vinaigrette, combine olive oil, apple cider vinegar, lemon juice, lemon zest, sugar and poppy seeds in a jar. Seal with lid, shake to blend and set aside until ready to use.
• To assemble the salad, place spinach in a large bowl; top with apple, pecans, pomegranate arils, cranberries and goat cheese. Pour the dressing on top of the salad and gently toss to combine.

2 Servings

Ingredients

1 sweet potato, cooked, peeled and mashed
1 teaspoon vanilla

1 egg
1 teaspoon pumpkin pie spice

Topping

¼ cup granola + 1/2 crushed graham cracker+ 2 teaspoons coconut oil, combined
Instructions

• Mix together all ingredients and place in 2 custard cups or ramekins.
• In a zip close bag, combine granola, graham crackers and coconut oil

Bake at 350 degrees for 25-30 minutes.